Streptococcus thermophilus is still alive (freeze-dry), with an estimated minimum of 200 billion/g.

Encapsulation type Encapsulated with Prebiotic to prolong the life of the bacteria. Make it last even longer In order to be able to act at full efficiency

Lactococcus lactis is a bacteria commonly used in the fermentation of dairy products. This is especially true in the production of cheese and yogurt. Although they are generally not consumed directly in probiotic form

Probiotic Saccharomyces boulardii live (freeze-dry) species with an estimated minimum 20 billion/g